Bangkok Crab Cakes with Spicy Dip
Directions
- 1In a medium bowl, gently break apart the crab meat.
- 2Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
- 3Gently combine without over mixing.
- 4Form into 1-inch patties about ¾ inch thick.
- 5Coat with Panko crumbs and place on a baking sheet.
- 6Refrigerate while you prepare the dipping sauce.
- 7In a small saucepan, whisk all sauce ingredients together.
- 8Heat over medium heat until it boils and thickens.
- 9Set aside the dipping sauce.
- 10Heat a skillet over medium-high heat.
- 11Add oil and heat until it ripples.
- 12Carefully add the crab cakes.
- 13Fry on one side for 4 - 5 minutes or until lightly browned.
- 14Turn and fry on the other side for 3 - 4 minutes.
- 15The internal temperature should register 145°F when measured with an instant-read thermometer.
- 16Serve immediately with Spicy Dipping Sauce.
Ingredients
- 1 cup cooked crab meat, fresh or canned
- 2 large egg whites
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon fish sauce
- 1 tablespoon canned green chiles, finely chopped
- 0.25 cup cilantro leaves, finely chopped
- 1 tablespoon cornstarch, heaped
- 0.25 cup Panko crumbs, gluten-free, plus 1 cup for coating the cakes
- 1 teaspoon coconut palm sugar, or brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon tamari soy sauce, gluten-free if necessary, or coconut aminos for paleo diet
- 1 teaspoon heaped cornstarch, mixed with 1 tablespoon water
- 1 clove garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon dried Thai red chile, very finely minced (about 1 dried chili)*see note
- 1 tablespoon cilantro leaves, finely chopped
Equipment
medium bowlbaking sheetsmall saucepanskillet
Tips
- Using Panko crumbs produces the crispest coating for these crab cakes.
- Thai red chilis are very spicy; start with half the amount and add more if you like the sauce very spicy.
- Fresh crab is always best for crab cakes.
- Leave crab meat lumpy instead of flaking it.
- Fold ingredients together gently to avoid a pasty texture.
- Using egg whites as a binder works well.
- Chill the crab cakes in the refrigerator before frying to prevent them from falling apart.
- Fry the crab cakes quickly in hot oil for a crisp exterior and drain excess oil immediately on a paper towel.
Related recipes
Spicy Thai Basil Bacon Jam
Thai · Sauce & Condiment
Kulma de pollo
Thai · Sauce & Condiment
Braised Salmon Steaks
Thai · Sauce & Condiment50m
Coconut Lime Tofu
Thai · Sauce & Condiment15m
MANGO COCONUT TOFU
Thai · Sauce & Condiment
Pineapple Chicken Afritada
Thai · Sauce & Condiment
Butter Tofu
Thai · Sauce & Condiment
Sốt Nướng Riềng Mẻ
Thai · Sauce & Condiment5m
Khmer Kroeung
Thai · Sauce & Condiment
XỐT THÁI ĐA NĂNG
Thai · Sauce & Condiment
Fragrant Coconut Chicken and Sweet Potato
Thai · Sauce & Condiment16m
Bún bò xào
Thai · Sauce & Condiment